Herbs and Mozzarella Cassone

Herbs and Mozzarella Cassone

Stuffed piadina with a warm, stringy heart

Green cassone, with herbs and mozzarella cheese: delicate and light, the taste of nature.

The formula for its success:

  • Certified Romanian Wheat
  • good at any time
  • dish ready to heat
  • typical romagnola recipe
  • easy, versatile and fast

Quality with a stringy heart

Cassone Romagnolo is made of only Italian, controlled and quality ingredients.

Ingredients

Wheat flour type 00, water, lard, extra virgin olive oil (2.5 percent), salt, raising agents (disodium diphosphate, sodium hydrogen carbonate), wheat starch.

Storage: store in a refrigerator at +2°C to +4°C. To be consumed by the date indicated on the package. It can be frozen.

Allergens: contains Gluten. May contain Soy and Mustard.

Produced in a factory certified according to the International Standards IFS and BRC

Nutritional values

Nutritional values per 100gr:

  • Energy 1081kJ / 258kcal
  • Fat 11g, of which saturated fatty acids 5.6g
  • Carbohydrates 29g, of which sugars 0.9g
  • Protein 9.5g
  • Salt 1.3g

Format

230g – 1 PZ

The Cassone: a culinary bijoux from Romagna

Cassone, a bijoux from the heart of Romagna, a typical preparation that comes from tradition, a recipe that originates from piadina and becomes something more.

The package contains 1 caisson carefully prepared just for you.

Piadina Romagnola IGP: the heart of a typical preparation

Questa confezione è stata prodotta all’interno del nostro reparto produttivo di San Giovanni in Marignano. Richiede una lavorazione maggiore perché unisce la nostra Piadina Romagnola IGP alla Riminese a una farcitura gustosa che caratterizza il cassone erba e mozzarella.

From Romagnolo Wheat to tasty filling: The Secret of Cassone

Utilizziamo la nostra Piadina Romagnola IGP alla Riminese perché è la più conosciuta e apprezzata, la vostra preferita. Per realizzarla abbiamo scelto un grano romagnolo coltivato e lavorato nelle province di Rimini, Forlì-Cesena, Ravenna e parte di Bologna.

È stato scelto per valorizzare le materie prime locali, e anche perché cresce nel clima tipico romagnolo, proprio come il grano impiegato dalle nostre nonne. Dalla spiga di grano scegliamo solo una piccola percentuale: il 10% circa diventa, infatti, farina scelta per le nostre piadine. Questa piccola parte consente di ottenere piadine così buone e saporite.

Cook it on the Testo Romagnolo or in the oven

Optimal cooking: Microwave + griddle

Remove the chest from the package and microwave it for 90 seconds on medium power (about 600 watts). Finish cooking on a nonstick skillet or Testo Romagnolo for 2 to 3 minutes, turning it every 30 seconds.

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Alternatively: Romagnolo text or nonstick frying pan.

Heat a nonstick skillet without greasing it. When hot, lower the flame and lay the caisson down. Cook it for about 5 to 6 minutes Turning it over every 30 seconds, remembering to warm the back as well.

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Alternatively: Conventional oven

Heat the ventilated oven to 200°C.
Place the caisson in the oven (removing it from the package first) and bake it for about 6 minutes.

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